Amazing culinary feats performed in my kitchen as I learn how to cook just about everything without recipes and pass that knowledge on to you. (If you came here looking for Dejamo's Distracted, you came to the right place.)

Sunday, July 15, 2012

Beet Green and Orange Bell Pepper Frittata

I have stopped counting the number of frittata posts I have done. I just can't stop making them, and each one is different so I feel the need to share them with you so you can be as amazed as I am.

This time, I had beet greens, red onion (with tops), and an orange bell pepper in the refrigerator, so I went to work with those. I also had a fresno pepper left over from my latest stir fry, so I chopped that up and threw it in as well.

The result was a spicy, savory frittata with a hint of sweetness from the orange bell pepper. It is such an easy thing for me to do that I don't even have to think about it when I am making it.

First, I heated olive oil and added the onion (without the green tops) and minced garlic. While they were starting to sweat I chopped the stems from the beet greens and added those, then I chopped the bell and the fresno peppers and added those. When everything was tender, I added the chopped beet greens and the sliced onion greens. In the few minutes that it took for those to get tender, I cracked the eggs in a mixing bowl and seasoned them with salt and pepper.

I removed the skillet from the heat and tempered the eggs by adding just a little bit of the hot mixture and stirring it in before adding the rest. Then I wiped out the skillet with a paper towel and put it back on the stove over medium heat and added a scant tablespoon of butter. Because I use a non-stick skillet I don't really need the butter, but I like the taste of it so I use just a little bit to enhance the flavor.

As soon as the butter melted and was sizzling, I slowly poured the egg mixture into the skillet and immediately turned down the heat as low as I could get it. I let it cook for 20 to 30 minutes, checking every 10 minutes to make sure it wasn't burning on the bottom.

While it was still wet on top, I turned on the broiler and wrapped my skillet handle with foil (it works - really!). I sprinkled about a fourth of a cup of grated Parmigiana Reggiano cheese on top and put it under the broiler for about 2 minutes, long enough to cook the top and brown the cheese. I removed it from the broiler, slid it from the skillet onto a plate and let it cool for a few minutes before I sliced it into four pieces.

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About Me

I started a knitting blog in 2005, but it quickly evolved into a cooking blog. Since then I have been learning how to be a cook; that is, how to cook on the fly, without having to rely on recipes. I'm not always successful, but I'm always learning and hope to pass what I've learned along to others who are interested in learning how to cook without fear.